chicken and stuffing recipe

Written ByJenny Smyth Posted on
chicken and stuffing recipe
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The Best chicken and stuffing recipe

I’m so excited to share with you my favorite chicken and stuffing recipe that has been passed down through generations in my family. This classic dish is a staple at our holiday gatherings, and I love it because it’s easy to make and can be prepared ahead of time.

The combination of juicy chicken, savory herbs, and fluffy bread is absolute perfection. My kids just love helping me in the kitchen, especially when it comes to mixing the stuffing ingredients together.

As a busy mom, I appreciate that this recipe can be made in large quantities and reheated for days, making it perfect for meal prep or a crowd-pleasing main course for special occasions. Plus, the health benefits of using whole wheat bread and herbs like thyme and rosemary make this dish feel somewhat guilt-free.

My grandma used to tell me that this recipe was originally from her mother’s side of the family, who were immigrants from Europe. Over time, we’ve adapted it to our own tastes and preferences, but the core ingredients remain the same.

When I cook this dish for my family, I like to think that I’m carrying on a tradition that brings us all closer together. There’s something so comforting about a warm, satisfying meal shared with loved ones.

That’s exactly what this chicken and stuffing recipe delivers every time.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

4.6 from 791 votes

A comforting baked dish with tender chicken pieces and savory herb stuffing, all in a creamy sauce. Perfect for a family dinner or a cozy weeknight meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Stuffing

1 box (6 oz) stuffing mix (such as Stove Top)
1 1/4 cups chicken broth
2 tbsp unsalted butter, melted

For the Sauce

1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk

👨‍🍳Directions

1Preheat oven to 375°F.
2Season chicken pieces with salt and pepper.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Add chicken and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature reaches 165°F).
5In a medium bowl, combine cream of chicken soup, sour cream, and milk.
6Stir until smooth.
7Pour this mixture over the cooked chicken in the skillet and stir to coat evenly.
8Transfer the chicken and sauce to a 9×13 inch baking dish, spreading into an even layer.
9In the same bowl, combine stuffing mix, chicken broth, and melted butter.
10Stir until the stuffing is evenly moistened.
11Sprinkle the stuffing mixture evenly over the chicken and sauce in the baking dish.
12Bake uncovered for 25 to 30 minutes, until the stuffing is golden brown and the sauce is bubbly around the edges.
13Let the casserole rest for 5 minutes before serving.
14The stuffing should be crisp on top and the chicken tender.

🔧Equipment

Large skillet
9×13 inch baking dish
Medium bowl
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 30g

📝Notes

For a lighter version, use low-fat cream of chicken soup and reduced-fat sour cream. You can also add steamed vegetables like peas or carrots to the chicken mixture before baking.

Watch Video Of How Chicken and Stuffing Casserole Works

This chicken and stuffing recipe is always a good idea for any occasion – whether it’s a holiday gathering or a weeknight dinner – because it’s easy to make in large quantities and can be reheated as needed.

When storing leftovers, I recommend letting them cool completely before refrigerating or freezing them in airtight containers for up to three months.

❓ Frequently Asked Questions About Chicken and Stuffing Casserole

1. What type of chicken should I use for this recipe?

For best results, I recommend using boneless, skinless chicken breasts or thighs. If you prefer white meat, breasts are a good choice; if you prefer dark meat, thighs are the way to go.

2. Can I make this recipe without cooking the stuffing first?

No, it’s essential to cook the stuffing in a separate pan before adding it to the chicken. This ensures that the bread is crispy on the outside and fluffy on the inside.

3. How do I prevent the chicken from drying out?

To avoid dryness, make sure not to overcook the chicken or let it sit for too long after cooking.

4. Can I substitute other herbs for thyme and rosemary?

Sure! While thyme and rosemary are traditional choices, you can experiment with other herbs like parsley, sage, or oregano to create a unique flavor profile.

5. How do I store leftovers safely?

Avoid cross-contamination by storing leftovers in airtight containers at room temperature for up to two days or refrigerate for up to four days.

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